Our young couple doesn't care their first apron about all of the surrounding agitation, isn't out to bring in tourists, is wary of the adrenalin brought about by guide references and fashionable effects that many of their competitors crave for. They like solid things, things that last and that don't blow away with the first gust of the mistral wind. Patricia is in the kitchen and Olivier in the dining room. A few vegetables come from some family near Brignoles, Camps to be exact. The early summer figs come from friends in Solliès. The carte remains very much the same with some well mastered recipes: grilled mussels with parsley, ravioli with white truffle and foie gras sauce, duck breast with honey, fresh plancha style lobster, red mullet fillets with curry sauce... This is how, along with Mauricette, who measures over 6 foot and weighs 14 stone (if you don't count the bones), we have the best meal we've ever had here! No less! Conform to last year, the little "pastillas de poulet en samoussa" (chicken samoussa pastilla) which are eaten like Oriental biscuits, 15/20. The lady with the green hat has always been a meat lover so she heads for a true "entrecôte de Montbéliard".

300g of simply fried meat, rare as demanded. If you're fed up of 12th category meat, come and have a bite. Well worked garnishing, courgette flan, mushrooms in garlic butter, oven baked tomato. 14,5/20. Real ones! Not copies like the ones you usually find! "Bocconcini de veau sauce forestière" (veal rolls with mushroom sauce)! Two chubby things with rolled veal escalope, Parma style ham and melted mozzarella cheese! Yummy! Tagliatelles. 15/20. The destiny of the way we mark topples over with dessert. The "fondant au chocolat" (sticky chocolate cake) is succulent, 60% dark chocolate and 100% pleasure for the amateur, 15/20. And a brand new dessert: "nougat glacé maison aux pistaches et amandes caramélisées" (homemade iced nougat with pistachio nuts and caramelised almonds). Delicious and uncommon: the recipe avoids the classic crystallised fruit and exclusively has dried ones instead! 15/20! The dining room is really beautiful, you wouldn't know from outside. Slowly but surely without having nailed down either their passion or values, Patricia Gassier and Olivier Charlier are making their way. And we love it!